Tag: eggs

This Cozy Autumn Breakfast Casserole recipe is overflowing with amazing seasonal roasted veggies and (optional) sausage, it’s easy to make ahead of time, and it’s guaranteed to be the hit of your brunch!

This is one of thekitchn.com’s most popular recipes ever, published several years ago for a breakfast bake with bread, pancetta, Gruyere, and eggs. It’s rich, eggy, and unbelievably, incredibly delicious.

And for an added appeal: You throw everything in the dish the night before, allow the bread to soak up the egg-and-milk mixture overnight, and bake it in the morning. But while the make-ahead aspect of this dish is very convenient, you don’t have to make it ahead. You can also throw it together and bake it immediately.

While the English muffin is toasting, prepare two poached eggs in the microwave. Top each toasted English muffin half with a slice of deli ham and a poached egg. Spoon hollandaise or lemony Djionaise over each egg and garnish with chopped chives.

Ease into your day with a cozy shakshuka that will not only warm your stomach, but will also make your kitchen smell amazing. This version combines marinara (homemade or store-bought) with white beans and a pinch of fresh rosemary.

Serves 1

Coat a ramekin with cooking spray. Add 3 tablespoons of marinara sauce, 3 tablespoons drained and rinsed white beans, and 1 teaspoon chopped fresh rosemary. Season with salt and pepper, then stir to combine. The ramekin should be about three-quarters of the way full. Make a well in the center of the sauce, and crack an egg into the ramekin. Microwave at 80 percent power for 1 minute, then continue cooking in 20-second bursts at 80 percent power until the yolk and white are set. Remove the ramekin from the microwave, garnish with additional rosemary, and serve immediately.

Plain scrambled eggs are okay, but the start of your day deserves something with a little more pizzazz. And yes, this breakfast is totally doable — even on a weekday morning. You’ll be ready to dig into this protein-packed tortilla in less than five minutes.

Serves: 1

Coat the inside of a microwave-safe bowl or mug with cooking spray. Crack 2 eggs into a mug or small bowl and whisk until completely combined. Stir in 2 tablespoons of milk and season with salt and pepper. Microwave, uncovered, on high power for 45 seconds. Remove from the microwave and stir the eggs. Microwave again on high power for another 30 to 45 seconds, until the eggs are set. Remove from the microwave and stir to break up the curds.

Spoon salsa over a corn tortilla and top with the scrambled eggs. Garnish with drained and rinsed black beans, shredded cheddar, more salsa, and sliced avocado.

Once again one of our favorite recipe sites, thekitchn.com, has outdone themselves:

Just because weekday mornings are rushed doesn’t mean you don’t have time for an omelet for breakfast. It’s the kind of meal that shouldn’t be reserved for weekends only. This version of a western omelet is served in a mug and cooks up in less than two minutes.

The key to a successful mug omelet is the size of the mug and how full it is before cooking. Opt for a mug (or even a paper cup for a serious on-the-go breakfast) that’s 12 to 16 ounces large; this is just the right size for a two-egg omelet with fillings. Also be sure the mug is no more than two-thirds of the way full. The eggs will rise as they cook, and no one wants a microwave mess on their hands first thing in the morning.

“Shirred” eggs are essentially baked eggs with the addition of cream, fresh herbs, and a little cheese. There are endless variations on additional ingredients, and you can modify the recipe with what you have on hand or prefer. The dish is simple to make, but will absolutely wow you with flavor, elegance and texture. The preparation requires a little forethought, and slightly more effort (although hardly!) than turning on the flame for a fried egg. However, the resulting dish is the grand dame of savory breakfasts.